For our Stoneburn Sauvignon Blanc we preserve all the fresh fruit characters from the vineyard. Harvest takes place in the cool of the morning; all fruit is processed using anaerobic techniques, the fruit is de-stemmed, crushed and lightly pressed. The greatest care is taken to handle the fruit as little as possible during these processes thereby retaining maximum fruit character and aromas. The juice is clarified by cold settling, after which it is racked and then fermented for approximately 28 days. The fruit from each vineyard is fermented separately in individual stainless steel tanks whereby the different components of each are used to blend our own complex style of Stoneburn Marlborough Sauvignon Blanc.
RS: 1.81 g/l
TA: 7.7 g/l